Notes about Recipes in this site

• Rocky road bars

  • Jane on May 13, 2012

    I made these to take to a party so I cut them into small bites rather than bars. They were very popular - I think small is better than large as they are very rich. A gooey fudgy chocolate base is topped with pecans, dark chocolate chips and mini marshmallows. I put it in the fridge before cutting as it was very gooey, even when cooled down. Then I used a sharp knife that I dipped in hot water and cleaned between each cut. A good party dessert.

  • ssdrabek on September 10, 2012

    Yum....for next time need to bake an additional 13 minutes....kids said too much chocolate so next time use less chocolate chips and more mini marshmellows!

• Whole wheat maple muffins

  • mjperkins on September 20, 2017

    I would increase the fruit and/or nuts to 1 cup total next time.

• Strawberry clafoutis

  • mjperkins on May 01, 2017

    Excellent. This will be my go to clafoutis recipe.

• Pumpkin buttermilk pancakes

  • vickster on January 03, 2016

    Needed way more buttermilk than called for in recipe. Added extra, then some regular milk to thin out even more. Used half the amount of sugar. Good flavor.

• Naan

  • annieski on February 14, 2016

    Very good. Made 1/2 recipe, divided into thirds. Made 5 - 6 inch Naan.

• Pumpkin granola

  • IvyManning on October 03, 2016

    Too moist, it ended up being 1 big sticky lump after I stored it. The Count Chococula cereal + brown sugar +maple syrup made it way way too sweet for us.

• Nutella biscotti

  • Aggie92 on January 21, 2016

    Meh....I really wanted to like these because I am a huge Nutella fan. Sadly they did not taste like Nutella at all. They just tasted vaguely like chocolate, mostly due to the chocolate chips.

• Bite-sized coconut macaroons

  • Aggie92 on February 13, 2014

    My go to coconut macaroon recipe. Equally delicious with either the rum or vanilla extract. Coconut lovers go crazy for these lovely little bites.

• Applesauce drop scones

  • Christine on November 02, 2012

    It's hard to believe a recipe this simple can be so delicious! I did stray from the recipe bit though -- First, instead of using only all-purpose flour, I replaced 1 1/2 cups of it with whole wheat flour. Second, I accidentally forgot to sprinkle the cinnamon sugar on top before baking, but I didn't feel like I was missing anything since the scone itself is plenty tasty in it's own right. The inside is perfectly tender, they're just sweet enough, and the cinnamon flavor really comes through. Finally, I'm a huge fan of drop scones since they are so much easier to deal with than overly sticky dough that's a nightmare to cut into triangles, BUT this dough was absolutely perfect for cutting and shaping, if you so desire. It took some elbow grease to get all the ingredients combined, but once that was done, the dough was firm and not sticky at all. It was a breeze to form into a disc and cut into triangles and they came out beautifully.

• Mango yogurt smoothie (with yogurt whipped cream)

  • TrishaCP on May 06, 2020

    Made this without the whipped cream and it was great! My only quibble was that it didn’t make two large smoothies. Instead it made one smoothie. I did use frozen mango and no ice, so maybe the ice is what bulks it up.

• Yellow cake baked oatmeal with raspberries & nectarines

  • nicolepellegrini on July 12, 2020

    I made this using peaches instead of nectarines - and used up a bunch of instant Peaches & Cream oatmeal packages - and it was delicious! Kind of the best of both worlds, oatmeal and cake. Husband really liked it too and we'll have lots leftover for work breakfasts for the week ahead.

• Gingerbread oatmeal blondies

  • eliza on December 05, 2020

    These are predictably sweet and very rich although I reduced the sugar somewhat. The oats and spices lost out to the butter and sugar in this one. Probably not a repeat for me.

• Apple walnut muffins

  • apattin on July 26, 2017

    Came out looking like hockey pucks. I don't think there is enough leavening but I should try adding baking soda to counteract the buttermilk.

• Chocolate covered strawberry Swiss roll

  • Thredbende on February 17, 2014

    This is eye crossingly delicious. The picture accurately shows how it kinda flattens out after rolling. Next time I make it, I will plop it into a French bread baking pan to chill into a rounder shape. I used vanilla bean paste so the cake was slightly tan and speckly. The cream cheese filling is the best cream cheese frosting I have ever tasted.

  • Bloominanglophile on January 08, 2016

    I used this recipe just for the batter to make a jelly roll for my trifle. Simple recipe that yielded a nice sponge cake that didn't crack upon gentle unrolling. Did have some unevenness in the thickness of the spongecake, due to my pan warping in the oven--will have to look for a better jelly roll pan!

• Milk chocolate chocolate chip cookies

  • ssdrabek on September 28, 2012

    seriously my favorite chocolate chip cookies!!

• Easy chocolate cupcakes

  • squirrellypoo on March 23, 2012

    This is my go-to chocolate cake recipe. I must have made it at least 50 times now, it's so easy and delicious!

• Classic Christmas cutout cookies

  • meggan on December 23, 2019

    These are tasty and bake up nicely. This will be my new go to Xmas cut out cookie.

• Pumpkin donut muffins

  • Bloominanglophile on December 05, 2013

    I have made these twice now, and I think they have gained "family favorites" status. They remind one of sugar coated donuts, even if the texture is still that of a muffin. The pumpkin taste isn't as strong as in other muffins I have had, but I don't mind--they are delicious! They are also quite rich--I can't eat more that 2 in one sitting. Of course, they are best the first day, but they are more than decent after that. A quick recipe to boot!

• Brown sugar & whiskey-glazed ham

  • Bloominanglophile on January 05, 2019

    This is a fantastic glaze for ham--going into my favorites file!

• Hot artichoke dip

  • Beacooks on September 25, 2017

    Tasty quick recipe. Quartered for two. Perfect amount.

• Classic mojito

  • Yildiz100 on August 15, 2017

    I like that this recipe does not call for simple syrup. You just stir to dissolve the muddling sugar before adding the soda. It worked well-no problems dissolving and the sweetness was just right. My lime was very juicy so I used a bit less than a whole lime, and added soda to taste.

• Apricots n’ cream upside down cake

  • hillsboroks on July 13, 2021

    Luscious barely begins to describe this cake. The tang of the apricots melds beautifully with the delicate vanilla yogurt cake. The cake was moist, tender and delicious. I decided to use a 9-inch layer cake pan instead of a tube pan and it worked fine. I had thought about using a 10-inch springform pan but after making this cake I realized that would have created a mess with all the syrupy liquid in the bottom as it bakes. I buttered my pan, added a round of parchment paper (also buttered) and then floured the pan. As a result I was able to turn the cooled cake out onto a cake plate with no issues. Because I did not use a tube pan I had to bake my cake an extra 10 minutes until my tester came out clean and the instant read thermometer reached 200F. I also microwaved the apricot jam for 30 seconds to make it easier to spread.

  • anya_sf on July 27, 2021

    I made the same changes as hillsboroks (9" pan, baked 8 min extra, microwaved the jam), enabling me to use more apricots. The cake was lovely and moist. The cake layer was quite tall - while good, I would have liked more apricots relative to cake, so might reduce the cake batter in the future.

• Dalgona coffee

  • hillsboroks on April 15, 2020

    This was a hoot to make and so easy. I made it for my daughter who is sheltering in place with us and working long hours online and on the phone. I only had instant espresso powder so I used 1 1/2 tablespoons instead of the 2 1/2 tablespoons of regular instant coffee. She loved it but said it was really sweet. Next time we think I should try cutting the sugar in half and see how it works. This was a fun quarantine experiment and she took a photo of it which she shared with her co-workers, who are also working from home, along with the recipe.

  • Barb_N on April 25, 2020

    I first heard about this from a coworker who had it every day of his (not-Iceland) vacation. I ordered in the instant coffee and made this with a frother. Tastes like a ‘dippin dots’ form of coffee ice cream. Very easy but I wish I had added the optional espresso. Tomorrow I will use 1) smaller ice cubes and 2) a dash of cold brew in the milk before adding the foam. I will make this every day of my (not-my-daughter’s-wedding) vacation

• Chocolate banana souffles

  • BigOrangeTiger on January 09, 2021

    This was super-easy and delicious. Felt like a luxurious treat! I added peanut butter chips and broken up chocolate buttons. Made 2/3 quantity for two of us.

• Apple and red grape crisp

  • Globegal on May 25, 2016

    Crumble topping didn't get as dark. This is very flavorful. Used up red grapes had in the fridge for over a month. Simple to make.

• Eggnog custard pie

  • bching on December 14, 2020

    one note in taste and texture.

• Giant kitchen sink cookies

  • Foodycat on July 08, 2021

    I didn't precisely follow the recipe but I did follow the proportions - only making a half quantity. I used a mixture of pecans, white chocolate, dried pineapple and dried mango instead of the coconut, chocolate and fruits and nuts, and some rum instead of the vanilla. I used 1/4 cup scoops, baked for 10 minutes and got 12 lovely, chewy, palm-sized cookies.

• Buckwheat pumpkin butter pancakes with dried cranberries

  • tarae1204 on March 28, 2021

    I’m on this site because I really love to cook from cookbooks despite the preponderance of free recipes on blogs, but I have to give this recipe kudos. I found it on Eatyourbooks by searching for recipes that use pumpkin butter because I had made some from scratch in my instant pot and it was languishing in the fridge. I really had no interest in this pumpkin butter that I had made from an end of season pumpkin. But in these pancakes, it’s delicious. This is a recipe that works and the pumpkin, buckwheat, and buttermilk create a very balanced flavor, lovely texture, and all-around solid pancake. Channeling that pumpkin spice energy out here in my California spring time!

• Oatmeal chocolate chip cookies

  • sldoug on June 26, 2016

    These are the best and perfect and most delicious chocolate chip oatmeal cookies I've ever made, and I've made this recipe approximately one million times. I use a cookie scoop for uniformity and they bake in 12 minutes in my oven (although they are probably crispier than mainstream America might prefer them).

• S’more cookie bars

  • sldoug on May 22, 2016

    Made as directed except used the whole tub of marshmallow cream (just over two cups), the king sized Hershey's bars are now "XL" bars, and I followed the instructions for 7 whole sheets of graham crackers, not bothering to measure after I ground them. I baked the bars for the full 35 minutes since I like my cookies (and presumably cookie bars) on the done side and they were delicious, definitely very much like s'mores. I liked them best while still warm because everything was nice and chewy, but even the next day they were plenty tasty.

• Yeasted nectarine coffee cake

  • sldoug on August 23, 2015

    Wow, this was pretty terrible. I added extra milk to the batter because it was so thick that I could have kneaded it like dough. Even with an extra tablespoon or two of milk, the cake was dense and dry and tough. Will not be making this one again.

• Thick and fluffy pumpkin pancakes

  • anya_sf on October 18, 2021

    As promised, the batter was super thick. I used a scoop to dollop it onto the griddle, then spread it with a spatula. White whole wheat flour worked well here. I got 10 pancakes. We really liked the pumpkin spice flavor and fluffy texture of these pancakes.

• Baked apple fritters

  • anya_sf on March 20, 2017

    Even regular lowfat yogurt will work in this recipe instead of sour cream. These are a family favorite.

• One-bowl strawberry bread

  • anya_sf on July 03, 2020

    I love that this bread is low-fat and I made it healthier by using white whole wheat flour. Probably because of that, it turned out a little dry; next time I'd increase the strawberry puree a bit (the main source of moisture). The strawberry flavor was there, but wasn't super strong. I might try stirring a few chopped strawberries in as well. The food processor method was quick and easy, although the stiff batter was annoying to scrape out.

• Raspberry donut muffins

  • anya_sf on July 02, 2017

    These are very quick to make. I didn't bother to chop the raspberries, since they broke apart a bit during mixing (and I was feeling lazy), but the smaller pieces do work better than whole berries. Spreading the butter on top of the hot muffins worked OK, but I did not find it as easy as brushing the muffin tops with melted butter. I got 11 muffins. My family loved them.

• Strawberry Belgian waffles

  • anya_sf on June 04, 2017

    I used half white whole wheat flour, half white flour. The amount of freeze-dried strawberries seemed skimpy to me, so I increased it to a cup. The batter was extremely thick, but I did not thin it, thinking it was supposed to be that thick. The waffles turned out fine, but they did not spread much at all. Next time I'd add maybe 1/4-1/2 cup extra buttermilk. I think the batter should be thick but not *that* thick. The amount of dried strawberries was good (the full cup), but I still found the flavor somewhat lacking. I suggest topping the waffles with fresh strawberries, in addition to maple syrup. Maybe 1-2 Tbsp sugar in the batter would also help. I got 6ish (because they did not spread, most were not full waffles) smaller round waffles.

• Vanilla cashew butter cookies

  • ashallen on January 01, 2021

    Very nice. These taste like sugar cookies lightly infused with cashew flavor so my husband (a big sugar cookie fan) loved them. Slightly chewy in the middle and lightly crisp around the edges. The cashew butter I used is made with unroasted cashews - one made from roasted cashews might give the cookies a stronger cashew flavor. After making one sheet of cookies the size specified in the recipe, I made the rest 1.5-2x bigger which worked fine and needed only a minute or two more in the oven. I'll try substituting brown sugar for some/all of the white sugar the next time - I think that flavor would go really nicely with the cashew flavor.